CLASSIC BEEF (and shrimp) FRIED RICE
This recipe spoke to me because of its use of dark mushroom soy sauce, rendering the final dish a dark brown, reminiscent of the take out fried rice of my youth (Debbie Wong, Ware MA - I’m looking at you!). This recipe did not disappoint on flavor either. I used about 6 oz of sirloin that was leftover from this past weekend and also added some shrimp. Chop up some onion and scallions, whisk some eggs, marinate your meats, and prep your sauce. Then you’re ready to take it to the wok.
We had this with some chile oil I made today (which will be better and more developed later this week, but, what are you going to do 
). I would absolutely make this again!
